Anzac Biscuits Recipe

Anzac biscuits have an interesting history but we first need to be clear on one thing; they are to be called Anzac biscuits and never Anzac cookies - a name that can potentially be enforced by law.

Legend has it that they were baked by the wives and mothers of the soldiers from the Australian and New Zealand Army Corps (ANZAC) for them to take when they travelled to Europe to fight in World War 1. The biscuits contain no fresh or perishable ingredients meaning that the soldiers could take them to the other side of the world without worrying about them going off. Anzac biscuits are traditionally baked to celebrate Anzac day in Australia and New Zealand on 25th April each year.

The second interesting piece of history is a lot more recent and relates to how I got my hands on this recipe. About 20 years ago I was shopping in a local supermarket and when I got home and unpacked my bags I found a handwritten recipe in amongst my shopping for Anzac Biscuits. I had no idea what they were but as I love cooking I hung on to the recipe with the intention of getting around to cooking them sometime.

A few years after that, having forgotten about the recipe completely, I was working with a New Zealander who one day informed us it was Anzac day, having no clue about what this meant she kindly explained it all to me. I mentioned this recipe and promised to cook her a batch of Anzac biscuits, which I duly did and took them into work the following week. When she ate the first one she burst into tears as she said they were just like her mother used to bake and they'd made her homesick. I felt pretty guilty so gave her a load to be going on with.

I've cooked them many times since and they are so divine it seems a shame to only have them once a year, they are soft, sweet, juicy, melt in the mouth biscuits that will go down a storm on any occasion. I often think back to the person who lost the recipe and wonder if it was an old family recipe being passed down. Guess I'll never know.

1 Cup (80g) Rolled Oats

1 Cup (80g) Plain Flour

1 Cup (80g) Soft Brown Sugar

¾ Cup Desiccated Coconut

3 Tbsp Golden Syrup

½ Cup (40g) Butter

1 Tsp Baking Soda

2 Tbsp Boiling Water

Mix oats, flour, sugar and coconut together.

Melt syrup and butter together in a large pan.

Mix soda with boiling water and add to melted butter and syrup. (BEWARE - at this point the mix will froth up a LOT - this is why you need a large pan.)

Add to the dry ingredients and mix really well.

Place 1 tablespoon per biscuit onto a greased baking sheet – allow plenty of room to spread.

Bake in a medium oven (Gas 3/ 160^oc) for around 20 mins – or until nice and golden.

As with all biscuits, allow them to cool a little before you lift them off the tray. They're not a hard crunchy biscuit and generally remain soft and gooey with a little crunch around the edges.

Heaven knows how many calories there are in an Anzac biscuit, but sometimes it's best not to worry. Put your feet up, pour yourself a cuppa and indulge.